Easy Roasted Red Pepper Pasta

Prep the oven:

1. Preheat the oven to 400F and line a baking sheet with parchment paper. 

Roast the red peppers:

1. Place the sliced bell peppers (round side up), shallots, and garlic cloves on the lined pan. Drizzle with olive oil and season with salt and pepper.
2. Bake in the preheated oven for 25 minutes, until the red peppers are charred on the outside.
3. Remove the sheet pan from the oven and allow the peppers to cool down enough to touch and peel off the skin.

Cook the pasta:

1. Cook pasta according to package directions. Once cooked, reserve pasta water, drain, and bring pasta back to the pot. I always reserve a little extra pasta water in case I need to thin out the sauce.

Make the sauce:

1. In the jar of your blender, place the peeled peppers, the roasted shallots, and garlic cloves, half and half (or coconut milk), Italian seasoning, salt, and pepper. Pulse a few times to combine ingredients and slowly add the pasta water until the sauce is smooth and the thickness/consistency you like.

Combine:

1. Pour the sauce into the pot with the pasta and toss to coat. If needed, turn the heat to low and heat the sauce through while stirring. 
2. Serve with a little parmesan cheese, and enjoy.